Blend the vinegar, mustard, onion, salt, basil, oregano, parsley, black pepper, crushed red pepper, fennel, thyme, garlic, lemon zest and juice and 1/4 cup cold water in a blender on low speed until smooth. Slowly blend in oil until smooth. Season to taste. Use as a marinade for meat, fish or vegetables. Place item in marinade and refrigerate for 4 hours or up to overnight.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Butcher's Kitchen Char-B-Que, Reno, NV